The Pantry Cookie

Today’s Sunday Night Bake is brought to you by an over-enthusiastic shop at Bulk Barn...

There are some places I just shouldn’t be allowed into, especially on an empty stomach! What is it about neatly lined up tubs of dried goods that trigger a compulsive need to own a handful of every one of them?

From dried star-fruit to hershey’s caramel kisses, it is much too easy to pop half a scoopful into a bag and before long you have 28 bags of random things.

For the 1st 3 days afterwards, it’s all a bit of a novelty – after all who wouldn’t want to add dried strawberries (yes, dried strawberries) to our salad?

Then we discover another  grocery adventure (look out for a future post on the Pirate and the quest for Cookie Butter) and suddenly it’s just a pile of exotic dried fruit.

To the rescue comes the Pantry Cookie! Named such as it’s ideal for using up bits and pieces of left over dried goods. Like that last spoonful of pecans or the open bag of rapidly drying up cranberries.

It creates an oat and brown sugar hug around these abandoned ingredients and transforms into a fruity, moist, breakfast cookie.

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Adapted from Sally’s Baking Addiction’s Oatmeal Cookie

115g Butter
150g Brown Sugar
125g Plain Flour
140g Rolled Oats
1 Egg
1tbsp Maple Syrup
1/2 tsp baking powder
1.5 cups of dried goods (fruit, nuts, seeds, chocolate)
Bake at 180 deg C for 12-15 minutes

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